A healthy take along or make ahead side dish for Passover. Serves 8-10 as a side dish.
- 2 large handfuls organically grown crimini mushrooms
- 1 bunch organically grown Rainbow or other chard
- 1 organically grown onion
- 2 organically grown fennel bulbs
- ½ cup chopped Italian (flat leaf) parsley
- 6 Clifford Family Farms eggs
- 8 - 10 matzo crackers (egg or plain)
- ½ cup LHF California extra virgin olive oil
- Kosher salt and freshly ground pepper
Gently clean the mushrooms. Trim the stems and slice.
Trim the stems and ribs from the chard. Chop into bite sized pieces.
Chop the onion.
Trim, core and chop the fennel bulbs.
Lightly beat the eggs.
Crumble the matzo by hand into bite sized pieces.
Preheat oven to 400°F.
Grease 9 x 13 baking dish liberally with olive oil.
Heat a large skillet over medium-high heat. Add in 2 – 3 tablespoons of olive oil. When the oil is hot, sauté the chopped mushrooms with salt and pepper, stirring frequently. Cook until the mushrooms have become "dry" - when most of their liquid has been cooked off, about 8 minutes. Transfer the mushrooms to a very large bowl and set aside.
Using the same hot skillet, add in 2 – 3 more tablespoons of olive oil. Reduce the heat to medium. Sauté the chard leaves with salt and pepper until softened, about 5 minutes. Transfer to the mushroom bowl and set aside.
Again, using the same skillet, add in 1 tablespoon of olive oil. Sauté the onion and fennel with salt and pepper until beginning to develop color and softened, about 12 minutes. Add to the bowl of cooked vegetables.
Gently mix the vegetables. Add in the crumbled matzo, beaten eggs, and parsley, and stir to combine. Add salt and pepper to taste.
Carefully spoon the mixture into the baking dish. Baked, covered with foil until the eggs have set, about 25 minutes. Remove the foil and bake for 5 – 10 more minutes to brown the top.
Serve warm right away, or make the day before and warm in the oven before serving.